Chocolate Chip Banana Muffins

Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes

16:Servings

INGREDIENTS
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate

DIRECTIONS
In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

http://allrecipes.com/Recipe/Chocolate-Chip-Banana-Muffins-2/Detail.aspx

What kind of donut am I?

http://www.blogthings.com/whatdonutareyouquiz/

I am a Powdered Devil's food Donut!

"A total sweetheart on the outside, you love to fool people with your innocent image.
On the inside you're a little darker, richer, and more complex.
You're a hedonist who demands more than one pleasure at a time.
Decadent and daring, you test the limits of human indulgence."

Mmm... donuts make a good breakfast, but it wouldn't be as cool if you had Froyo for breakfast!

Yum! Froyo!

I had the BEST froyo today. It's always good! What makes it so good is its light,fluffy texture, creamy cool taste, and sweet and tart froyo. The toppings make me crazy! I had these super fresh strawberries! Yesterday, I went To Red Mango(redmangousa.com) and got Dark chocolate chips, and strawberries! The Frozen Yogurt angel has blessed me, with her fluffy vanilla froyo wings and chocolate and berry lined froyo dress. Thank you Fro-Yo fairy!

Vanilla FroYo

From my other blog- froyo-love.blogspot.com

Vanilla Frozen Yogurt RecipeHeidi notes: First off, remember it is important to use good-quality whole-milk yogurt. The version in David's book is Vanilla Frozen Yogurt. This time around I skipped out on the vanilla, opting for straight, bright white yogurt with the sweetness playing off the tang of the yogurt. I also used slightly less sugar than called for here, more like 2/3 cup - but you can go either way depending on what you like.
3 cups (720g) strained yogurt (see below) or Greek-style yogurt
3/4 cup (150g) sugar
1 teaspoon vanilla extract (optional)
Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.
Freeze in your ice cream maker according to the manufacturer's instructions.
To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.
Makes about 1 quart.

(From 101 Cookbooks) http://www.101cookbooks.com/archives/a-frozen-yogurt-recipe-to-rival-pinkberrys-recipe.html

Alaya's tip- Top with candies, chocolate chips, mochi, or fruit! I also love dry cereals, dried fruits, and sprinkles!

Polka Dot Cupcakes

Makes 26
FOR THE CUPCAKES
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter
2 cups sugar
4 large eggs
Finely grated zest of 1 orange
1 cup milk
FOR THE ICING
8 ounces cream cheese (not whipped)
4 tablespoons unsalted butter
3/4 cup confectioners' sugar
1 tablespoon milk
1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees with racks in top and bottom thirds. Line twenty-four muffin cups (1-cup capacity) with paper or foil liners, and set aside. Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
Combine butter and sugar in a large bowl; beat until pale and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition. Add orange zest. Beat in flour mixture and milk in three alternating batches, beginning and ending with flour mixture. After each addition, beat until just combined, scraping down sides and bottom of bowl as necessary.
Fill prepared muffin cups with about 1/4 cup batter. Bake, rotating pans once, until cupcakes are just golden brown and spring back to the touch, 18 to 20 minutes. Let cupcakes cool in tins, about 5 minutes, then turn them out onto wire racks. Repeat with any remaining batter. Let cool completely.
Beat cream cheese, butter, and sugar in a small bowl until just smooth. Add milk and vanilla; beat frosting until combined. Use immediately.

FROM MARTHA STEWART

Cedar Plank Salmon Recipe

My favorite cooked salmon recipe would be Cedar Plank Salmon. It's great with a splash of lemon, sea salt, and fresh ground pepper. It's delicious. The best way to learn it is from an easy recipe and food archive like Food Network. It's an easy way to learn new recipes!

http://www.foodnetwork.com/recipes/bbq-with-bobby-flay/cedar-plank-salmon-recipe/index.html

1 cedar plank (6 by 14 inches)
2 salmon fillets (1 1/2 pounds total)
Salt and freshly ground black pepper
6 tablespoons Dijon mustard
6 tablespoons brown sugar
Directions
Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.

Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

Cook's Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.

Noodles!

Hand shaven noodles are great! I had my first serving just a few days ago. They are thick, chewy noodles, and a great changed to the Italian Style chow mein. They are great made with barley green powder, and sauteed with spinach! I highley recomond buying them. They shiud be full bodied, chewy and thick!

Ultimate Paella

Another recipe from Food Network. Yum! I LOVE Spanish cooking!

Spice Mix for chicken, recipe follows
1 (3-pound) frying chicken, cut into 10 pieces
1/4 cup extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced
Kosher salt and freshly ground pepper
1 Spanish onion, diced
4 garlic cloves, crushed
Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
1 (15-ounce) can whole tomatoes, drained and hand-crushed
4 cups short grain Spanish rice
6 cups water, warm
Generous pinch saffron threads
1 dozen littleneck clams, scrubbed
1 pound jumbo shrimp, peeled and de-veined
2 lobster tails
1/2 cup sweet peas, frozen and thawed
Lemon wedges, for serving
Special equipment:
Large paella pan or wide shallow skillet
Directions
Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.

Cook's note: The ideal paella has a toasted rice bottom called socarrat.

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Spice Mix for chicken:

1 tablespoon sweet paprika

2 teaspoons dried oregano

Kosher salt and freshly ground pepper

Combine ingredients in a small bowl. Rub the spice mixture all over the chicken; marinate for 1 hour, covered

Crepes si'l vous plais!

Mmm... Crepes. . The thin, delicate, and crispy French "Pancakes". My personal faveorite is when they are sweet, topped with fruits,berries, whipped cream and chocolate! A perfect breakfast paired with turkey bacon, hot chocolate or coffee au lait, here is a sweet recipe from food network.

(5 servings, 18 min cooking time)

3/4 cup all-purpose flour

1 teaspoons salt

1 cup milk (preferably whole)

2 eggs

2 tablespoons sugar

1 tablespoon melted butter, plus more for cooking crepes

1/2 teaspoon vanilla extract




Serving suggestions:

Jam

Honey

Sugar

Chocolate hazelnut spread (recommended: Nutella)

Peanut butter

Sliced bananas




Put the flour and salt and in a large mixing bowl. Gradually whisk in the milk. Whisk in the eggs, 1 at a time, and then whisk in the sugar, melted butter, and vanilla. Cover and let rest in the refrigerator for about 1 hour.




Heat an 8-inch nonstick skillet over medium-high heat. Melt a small pat of butter in the pat and swirl around so that it lightly coats the surface.




Add 1/3 cup of the batter and move your wrist in a circular pattern to coat the pan with thin even layer of batter. Cook for about 1 minute or until the first side browns lightly, then flip and cook 45 seconds to 1 minute longer. Remove to a plate and repeat with remaining batter.



Fill with jam, honey, sugar, chocolate hazelnut spread, peanut butter, bananas - anything sweet that you enjoy from your pantry!


Alaya's toppings/fills- Nutella,strawberry jam, whipped cream,ice cream, chocolate syrup,caramel,bannanas,strawberries.

Sangri-a!

Terribly corny title. Sorry peeps!
A recipe from mexicanfood.about.com

This brightly flavored beverage is great for adults and kids. Fruity and delicious it's a great treat on a hot day or a fun fiesta.
Ingredients:
1 quart pomegranate juice
2 cups papaya or mango juice (substitute apple if necessary)
1 orange
6-8 strawberries
2 kiwis
1 mango or papaya
1/2 cup sugar
Preparation:
Mix juices and sugar until sugar dissolves. Wash orange and berries and slice into thin slices. Remove mango or papaya skin and cut fruit into chunks. Remove kiwi skin and cut into thick slices. Place all fruit into juice and let flavors meld in fridge for 2-3 hours or overnight before serving.
Serve garnished with fruit slices.


It's pomegranate! Fresh and fruity stuff! YAAAAHOUHOU!

XOXO Alaya